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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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HARVEST TIME! A great alternative to mac & cheese. We made this several times last season when our garden was producing squash, squash & more squash. This recipe is from one of my very favorite cookbooks, Necessities & Temptations by the Junior League of Austin, TX. Ingredients:
3 lbs yellow squash, sliced |
1 large onion, coarsely chopped |
1/2 cup butter |
2 1/2 cups crushed ritz crackers |
1/4 cup butter |
2 tablespoons cornstarch |
1 cup half-and-half |
1/2 lb velveeta cheese, cubed |
Directions:
1. Preheat oven to 350.
2. Boil squash and onion in small amount of salted water until tender.
3. Drain.
4. While squash in cooking, prepare topping:.
5. Melt 1/2 C.
6. butter in skillet.
7. Saute crushed crackers in butter until crisp and brown, Set aside.
8. Make a white sauce using 1/4 C.
9. butter, cornstarch, and half& half.
10. Add cheese.
11. Stir until melted and sauce is smooth.
12. Arrange squash in 9 X 13 inch glass baking dish.
13. Pour sauce over squash.
14. Top with cracker topping.
15. Bake 25 minutes or until hot& bubbly.
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